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Used of Ethanol to Reduce Senescent Spotting in Banana Fruit cv ‘Khai’

Sun, 01 Jan 2017 00:00:00 GMT

Title: Used of Ethanol to Reduce Senescent Spotting in Banana Fruit cv ‘Khai’ Authors: สถาบันวิจัยและพัฒนา Abstract: The main problem of Banana fruit cv ‘Khai’ after harvest is senescent spotting which is unacceptable by consumers. This research was to study treatment of ethanol for reducing senescent spotting of ‘kluai khai’ banana fruit. The studied treatments were ethanol at the concentrations 0 (control), 200, 500 and 1,000 ppm in reducing senescent spotting level of ‘kluai khai’ banana stored at 13oC. The result showed that ‘Kluai khai’ banana treated with 500 ppm ethanol vapour gave significantly better result in reducing respiration rate, ethylene production rate and senescent spotting level than other treatments. Moreover, ‘Kluai khai’ banana treated with 500 ppm ethanol vapour gave results in PPO, POD and PAL activity less than other treatments. The ‘Kluai khai’ banana treated with 500 ppm ethanol vapour could maintain peel structure with no significant difference from that at day 0. The ‘Kluai khai’ banana treated with various concentration ethanol solutions was not properly used to reducing senescent spotting level. In conclusion, ‘Kluai Khai’ Banana treated with 500 ppm ethanol vapour was able to extend its storage life by reducing senescent spotting level at least 18 days.

Study and Design Vertical Axis Wind Turbine for Low Wind Speed Area

Sun, 01 Jan 2017 00:00:00 GMT

Title: Study and Design Vertical Axis Wind Turbine for Low Wind Speed Area Authors: สถาบันวิจัยและพัฒนา Abstract: This research presents a study and design of vertical axis wind turbine. The purpose of this research was to design the vertical axis wind turbine blade that is suitable for operating at low wind speed area. The designs of wind turbine blades are measured 0.2 meters long, 0.8 meters wide to comprise as a multi-blade vertical axis (two, three, four, five and six blades). DC generator (28W) is installed to connect to the wind turbine through a gear box at velocity ratio of 1:2.67. Electric power from DC generator is charged in the storage battery 12V 5Ah through a charge controller. From the study, it was found that at wind speed of 3.9 m/s, six blades vertical axis wind turbine can be generated the maximum voltage, current and power for the load (10W) of 15.41V, 0.33A and 5.09W, respectively. The electric power generation can charge the 12.98V battery to 100% state within 4 hours and 40 minutes.

Chemical Property, Antioxidant Activity and Sensory Evaluation of Fermented Vinegar from 4 Pineapple Cultivars

Sun, 01 Jan 2017 00:00:00 GMT

Title: Chemical Property, Antioxidant Activity and Sensory Evaluation of Fermented Vinegar from 4 Pineapple Cultivars Authors: สถาบันวิจัยและพัฒนา Abstract: This study was carried out to examine the chemical properties and antioxidant activities of vinegars produced from four cultivars of pineapple, namely Homsuwan, Huamui, Pattavia and Tradsrithong. Sensory evaluation of the vinegars was also included in this study using the 9-point hedonic scale to measure the vinegar preferences of consumers based on flavor, sweetness, sour color and overall acceptability. Vinegar fermentation was performed by inoculating 10% (v/v) of Acetobacter pasteurianus into each of four pineapple wines with the initial alcohol content adjusted to 10% (v/v). The fermentation was conducted for 15 days at ambient temperature and sampling was performed at 5-day intervals. It was observed for all samples that the levels of alcohol decreased continuously over the fermentation period, which was consistent to the increased levels of total acidity content. It was obvious that the highest level (3.09+0.04%) of total acidity content was observed for the vinegar produced from Tradsrithong cultivar, followed by Huamui cultivar (2.82+0.26%). The vinegar produced from Pattavia cultivar was shown to exhibit the highest antioxidant activity (89.82+0.83%), followed by Huamui cultivar (84.62+1.74%). As with the consumer hedonic scale, it was found that the drinking vinegar produced from Huamui cultivar had the highest overall acceptability with an average score of 6.20+1.69, which however was equivalent to the hedonic scale of 9 that indicated low levels of the drinking vinegar preferences of the consumers.

Development of Standard Recipes Packages for Women Community Thai Chili Paste

Sun, 01 Jan 2017 00:00:00 GMT

Title: Development of Standard Recipes Packages for Women Community Thai Chili Paste Authors: สถาบันวิจัยและพัฒนา Abstract: This research aims to study the way of development in red curry paste product for Women Community Thai Chili Paste (WCTCP). The red curry paste from four standard recipe were evaluated by sensory attributes. Results showed that the red curry paste from recipe four had the highest acceptability scores. Thus, the influence of dried chili level (0.5%, 1% and 1.5%) added in red curry paste from standard recipe four was studied. The preference of pungent taste in all samples were significant difference (p<0.05). The color values and microbial activity of red curry paste added 0.5% dried chili were determined during 8 weeks of storage. No significant difference (p>0.05) were found in color score between two types of packaging (glass bottle and retort pound bag). The microbial growth in glass bottle was higher than in retort pound bag. The electronic nose was then applied to examine the orders of each red curry paste. It was shown that the smell of red curry paste from WCTCP was different from red curry paste standard Furthermore, the study showed that label packaging Model Two had highest score (score 8.76) concerning overall acceptability.